Boil the pasta

• Bring salted water to a boil in a stockpot.
• Cook the spaghetti until al dente.

Crisp the guanciale

• Put the guanciale strips in a cold frying pan without added fat.
• Fry over medium heat until golden and crispy, then take the pan off the heat.

Make the egg mixture

• Whisk the egg yolks with the grated pecorino and plenty of black pepper in a mixing bowl until creamy.

Combine off the heat

• Drain the pasta, keeping some pasta water.
• Toss the spaghetti in the pan with the guanciale and its fat.
• Pour the egg mixture over the pasta off the heat and stir quickly, adding a little pasta water to loosen the sauce.

Serve

• Plate immediately with more pecorino and black pepper.